Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 pound of scallops
- 1 pound of mussels, cleaned and debearded
- 1 pound of firm white fish, cut into bite-sized pieces
- 1 package of shiitake mushrooms, sliced
- 1 package of enoki mushrooms, trimmed
- 1 package of tofu, sliced
- 1 bunch of scallions, sliced
- 1 head of napa cabbage, sliced
- 1 carrot, julienned
- 1 daikon radish, julienned
- 1 package of udon noodles
- 8 cups of seafood or chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- Salt and pepper to taste
Special equipment needed:
- Shabu-Shabu pot or a large pot with a divider
- Portable stove or hot plate
- Small bowls for dipping sauce
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, and sake to make the dipping sauce. Set aside.
2. Arrange all the seafood, mushrooms, tofu, scallions, cabbage, carrot, and daikon radish on a large platter.
3. In a Shabu-Shabu pot or a large pot with a divider, heat the seafood or chicken broth over medium heat until it comes to a simmer.
4. Place the platter of seafood and vegetables on the table along with the pot of simmering broth and the dipping sauce.
5. Each person takes turns adding their desired ingredients to the pot to cook. Use chopsticks or a slotted spoon to remove the cooked ingredients and dip them into the dipping sauce.
6. Once all the ingredients have been cooked and eaten, add the udon noodles to the pot and cook until tender.
7. Serve the noodles and broth in bowls as a soup.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 5g
Protein per serving: 30g
Carbohydrates per serving: 50g
Sodium per serving: 800mg
Substitutions for ingredients:
- Any seafood can be used in place of the shrimp, scallops, mussels, and white fish.
- Any type of mushroom can be used in place of the shiitake and enoki mushrooms.
- Any type of noodle can be used in place of the udon noodles.
Variations:
- Add sliced beef or chicken to the pot for a meatier version.
- Use vegetable broth instead of seafood or chicken broth for a vegetarian version.
- Add sliced jalapenos or red pepper flakes for a spicy version.
Tips and tricks:
- Don't overcook the seafood or it will become tough and rubbery.
- Use a portable stove or hot plate to keep the broth simmering at the table.
- Dip the cooked ingredients in the dipping sauce before eating for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the seafood and vegetables on a large platter for a beautiful presentation.
Garnishes:
Garnish with sliced scallions and cilantro.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
If the broth becomes too salty, add more water to dilute it.
Food safety advice:
Make sure all seafood is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Shabu-Shabu is a Japanese hot pot dish that originated in the 20th century.
Flavor profiles:
This dish is light and refreshing with a savory broth and tender seafood and vegetables.
Serving suggestions:
Serve as a main course for a family-style meal.
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Region: Japanese